To say that I don't handle stress well would be the understatement of the year. Because of this and my propensity towards procrastination in every aspect of my life, I have decided to make Sunday "Study Day" at least until I finish comprehensive finals mid-April. It helps me feel less like I am spiraling out of control into "cram session oblivion".

Today (study day numero uno) I was dying for a break. As much as I love reading about the anthropology of health care, I figured that a hungry brain can't possibly function as well as a not-hungry brain, right?

I needed something easy and quick, so that I didn't lose my motivation for actually completing my study goals for the day when I stumbled across this gem in my Health magazine. Generally I don't try recipes I find in Health. Too many light and low fat ingredients for my taste. Too much scrimping on flavor to save some calories, and frankly, if I never count another calorie again, it will be too soon. But this recipe looked so easy that even my text book-fried brain could carry it out.

Anyways, rambling. So here goes. Don't blink because you seriously miss the recipe.

Sweet Pea Soup
2 cups chicken broth
2 cups frozen peas (green peas)
1/4 cup sour cream
2 tblsp of chopped chives
* I added garlic (because I eat everything with garlic) and tarragon to the broth while it was boiling (because it sounded kind of dull)
1. Boil the broth (with other seasonings you want to add)
2. Add peas and cook for about 3 minutes
3. Take pea/broth mixture and put in blender with 1/4 cup of sour cream. Blend until smooth.
4. Serve.

That is it. It is a very thin soup, so don't go expecting hearty on this one, but the flavor is great, even with frozen and canned ingredients. According to Health, it's also really high in fiber, if you are into that sort of thing. We had it with some french bread and it was a fantastic light lunch. Definitely perfect for when you are in a crunch or in the middle of a cram session and don't want your meal to weigh your brain down.



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